I could blame a visit from the church ladies for the reason I left the butter out of a muffin recipe I’m sharing today. But I won’t, because even if they didn’t stop to visit I might have forgotten the butter anyway. That sometimes happens when I’m baking with the little ones. (And truth be told, it happens once in a while even when I’m by myself!).
My granddaughters, Emerson, 4 years old and Ellery, 2, wanted to make banana muffins. That was fine with me since the bananas were too ripe to eat so they were perfect for making muffins.
“Can we put some blueberries in too?” Emerson asked. My reply was “Sure, why not.” So the banana muffins turned into blueberry banana muffins and even without the butter, they were yummy, not as tender as usual, but A-OK!
Blueberry banana muffins
Muffins are an excellent item to make with kids, since the batter doesn’t require much mixing, good for their short attention span.
For step-by-step photos, check out my abouteating.com site.
1-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Handful or so blueberries (opt)
2-3 very ripe bananas, mashed smooth
3/4 cup sugar
1/3 cup butter, melted
Preheat oven to 350. Spray muffin pans. Whisk flour, baking powder, soda and salt together. and if adding blueberries, stir them in gently. In a separate bowl, combine bananas, sugar, egg and melted butter together. Pour flour mixture on top and mix just until dry ingredients are incorporated. Mixture will still be a bit lumpy. Don’t over mix since that may create tunnels in the baked muffin, and they will be less tender. Scoop into pans about 2/3 full. Bake 25 minutes or so until top springs back when lightly tapped.
Tip from Rita’s kitchen
Always add fresh fruit to dry ingredients to prevent them sinking to the bottom during baking.